Bread Machine Raisin Bread

Try this raisin bread with the subtle flavor of pumpkin pie spice. This is a bread-machine recipe that makes a snack bread and is great toasted in the morning. It is made with milk, egg and brown sugar. Takes 3-plus hours to make this loaf. This recipe uses soft raisins, adding moisture to the bread. It yields a pound and a half loaf.

Ingredients

Milk, ¾ cup

Water, ¼ cup

Olive oil, 1 tablespoon

Egg, 1

Brown sugar, 3 tablespoons, packed

Bread flour, 3 cups

Salt, ¾ teaspoon

Pumpkin pie spice, ¾ teaspoon

Active dry yeast, 1 teaspoon

Raisins, 1 cup

Butter, 1 teaspoon

Preparation

Remove the pan from the bread machine. Pre-measure the flour. Liquid ingredients go into the bread machine pan first - the milk, water, oil and egg. Next the salt and pumpkin pie spice. Add brown sugar. Carefully add the flour, to totally cover the liquids. Scoop a small area in the top of the flour for the yeast. Do not get the yeast wet.

Set and secure the pan into the bread machine. Adjust the settings for a basic white loaf; 1 ½ pounds. The first cycle will be an intermittent "mix." As you see a loose ball forming, add the raisins in, a bit at a time. Glance in again, and if there's flour loose around the sides, sprinkle water around the edges. Also, if dough is sticking to the sides, use a stiff plastic spatula to loosen, but do not turn off the machine.

When the first "rise" cycle starts, there will be a nicely raisin-coated dough ball. When done baking, rub the butter over the top and sides. Cool 30 minutes before slicing.

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